First off, my apologies for the radio silence over the past few weeks. We've been on quite an adventure, traveling through the beautiful landscapes of Northern Italy. While we were hoping to dodge the New Zealand winter by basking in the Italian sun, we didn't quite manage to escape all the nasty bugs! Unfortunately, our travels came with a side of sickness that took its toll on the whole family.
But every cloud has a silver lining, right? This unexpected downtime gave us a chance to slow down, rest, and soak in some quality family time. We also got to indulge in some amazing Italian food, which, as you can imagine, became a bit of a healing ritual for us. Nothing like the flavors of Italy to lift the spirits and soothe the body! My grandfather on my mother's side was Italian, so I guess those flavors ring true to my blood.
Among the many culinary delights we savored, two recipes stood out as our go-to comfort foods, which I am sharing with you today: the classic Minestrone soup and hearty Stuffed Bell Peppers. These dishes not only brought us comfort but also packed a nutritional punch that helped us get back on our feet.
Minestrone Soup
This traditional Italian soup became our warm, nourishing hug in a bowl. It's loaded with a variety of fresh vegetables, beans, and whole grains.
Ingredients:
- Assorted vegetables (carrots, celery, onions, spinach, tomatoes)
- Canned beans (cannellini or kidney beans)
- Whole grain pasta or quinoa
- Vegetable broth
- Olive oil
- Garlic (minced)
- Fresh herbs (basil, thyme, oregano)
- Salt and pepper
Instructions:
1. Sauté garlic, onions, and celery in olive oil until softened.
2. Add remaining vegetables and cook for a few minutes.
3. Pour in vegetable broth and bring to a boil.
4. Add beans and pasta or quinoa.
5. Simmer until vegetables and pasta are cooked.
6. Season with herbs, salt, and pepper.
This soup is not only hearty and filling but also incredibly versatile. You can throw in whatever veggies you have on hand, making it perfect for using up those odds and ends in the fridge.
Stuffed Bell Peppers
Our second lifesaver during this period was Stuffed Bell Peppers. They are vibrant, flavorful, and stuffed with goodness.
Ingredients:
- Bell peppers (halved and seeds removed)
- Quinoa or brown rice (cooked)
- Assorted vegetables (tomatoes, zucchini, corn)
- Black beans or chickpeas
- Olive oil
- Garlic (minced)
- Fresh cilantro or parsley
- Salt and pepper
- Tomato sauce (optional)
Instructions:
1. Preheat oven to 180°C
2. Sauté garlic and vegetables in olive oil until tender.
3. Mix cooked quinoa or rice, beans, and sautéed vegetables.
4. Season with salt, pepper, and fresh herbs.
5. Stuff bell pepper halves with the mixture.
6. Arrange stuffed peppers in a baking dish and cover with foil.
7. Bake for about 30 minutes, until peppers are tender.
8. Optionally, top with tomato sauce before baking.
These stuffed peppers are perfect for a nutritious, filling meal that feels like a treat. They're also great for meal prep – make a big batch and enjoy them throughout the week!
So, while our Italian adventure had its ups and downs, it gave us a treasure trove of delicious recipes and unforgettable family moments.
We’re back on our feet now, staying with my sister's family in London (more on that adventure later!) and I can’t wait to hear how you enjoy these recipes!
Ciao for now! Marine